Crockpot Beef Stew

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  Beef Chuck Roast(1134g)
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  1 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Flour, All-Purpose, White(60g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Wine, Red, Table(360g)
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  Yellow Onion
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  Celery
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  Garlic(120g)
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  Tomato Paste(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Carrots
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  Parsnip
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  Potato, Red(340g)
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  1 bay leaf
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  Thyme, Fresh
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  Low Sodium Beef Broth(960g)
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  Peas, Sweet, Frozen(360g)
• •
  Fresh parsley (optional for serving)

Instructions

1. 1Cut the beef chuck roast into 1-inch cubes, removing large pieces of fat or gristle. Season with salt and pepper, then toss with flour to coat evenly.
2. 2Heat a large Dutch oven over medium-high heat and add olive oil until shimmering. Working in batches to avoid crowding, sear the beef undisturbed for 4–5 minutes until a dark-brown crust forms on the bottom. Turn and cook 4–5 minutes more until golden brown on all sides. Transfer each batch to a clean plate, adding more oil between batches as needed.
3. 3Reduce heat to medium, add the final tablespoon of olive oil, then add diced onion and celery. Cook 7 minutes over medium heat until the onions turn soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
4. 4Stir in tomato paste, Worcestershire sauce, salt, and pepper. Increase heat to medium-high, add the red wine, and cook 2–3 minutes, scraping up all browned bits from the pan bottom until the liquid slightly reduces and thickens.
5. 5Transfer the sautéed vegetables and sauce to a 6-quart or larger slow cooker. Add the seared beef, diced carrots, parsnips, potatoes, fresh thyme, and beef broth. Stir to combine.
6. 6Cover and cook on low for 6½–8 hours (or on high for 3½–4½ hours) until the beef is fall-apart tender and easily breaks with a fork.
7. 7Remove thyme stems, stir in the frozen peas, and cook uncovered for 2–3 minutes until the peas are heated through.
8. 8Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing, then refrigerate up to 4 days or freeze up to 3 months.